Cranberry-Port Pot Roast
1 beef eye of the round or rump roast (3 1/2 to 4 Ib.)
1 tablespoon salad oil
1 can (14 1/2 oz.) regular-strength beef broth
1 3/4 cups port
1/3 cup firmly packed brown sugar
2 packages (10 oz. each) frozen petite onions
2 cups fresh or frozen cranberries
6 cups hot cooked egg noodles
2 tablespoons cornstarch
Salt and pepper
Rinse meat, pat dry, and rub with oil. Place in a 10- by 14-inch roasting pan. Bake in a 450° oven until meat is well
browned, about 45 minutes; turn often. Add broth and port. Cover tightly; reduce oven to 400° and bake l’/2 hours.
Mix sugar and onions into pan; cover and bake 1 hour. Add cranberries; cover and bake until meat is tender when pierced, about 30 minutes longer.
Put meat and noodles on a platter. With a slotted spoon, ladle onions and berries onto noodles; keep warm. Skim fat from pan juices. Mix cornstarch with 3 tablespoons water. Bring pan juices to boiling over high heat. Stirring, add cornstarch mixture until sauce is as thick as you like. Pour sauce into a small bowl; serve with meat and noodles. Garnish with parsley sprigs. Add salt and pepper to taste. Serves 10 to 12.
Per serving: 363 cal (20 percent from fat); 33 g protein; 8.0 g fat (2.3 g sat.); 38 g carbo.; 87 mg sodium; 98 rag chol.